ANALISIS ZAT PEMANIS DAN ZAT PEWARNA PADA MAKANAN DAN MINUMAN JAJANAN ANAK SEKOLAH DI KOMPLEKS SDN SUNGGGUMINASA KABUPATEN GOWA

Syarfaini1, Hasrita Eka Saputri1

¹Bagian Gizi Jurusan Kesehatan Masyarakat Fakultas Ilmu Kesehatan UIN Alauddin Makassar

 

Abstract

Background: Snacks are receiving special attention, because they are not only consumed by many students, younger generation but also many dangers that may contribute to the consumer of such food. Substances appended to the child in the school snacks usually are additives that cause taste and addiction in children and create an interesting color, but harmful to health.

Objectives: This study aims to analyze the content of sweeteners saccharin and cyclamate and rhodamine B dye and methanil yellow on food and beverages in SDN Kompleks Sungguminasa.

Methods: This research is a descriptive observational study using laboratory tests. Sampling was done by purposive sampling with criteria: food and beverages that do not have a food label and has a sweet taste to sweeteners and red or yellow dye.

Results: The results of observations that there were 10 snacks that do not have a food label and 4 snacks that meet the criteria as a sample that is empek-empek, sweetmeat manggo, shaved ice and dung-dung ice. Empek-empek using sunset yellow dye, sweetmeat manggo uses a mixture of dye tartrazine, ponceau 4R and methanil yellow, shaved ice using rhodamine B dye and sweeteners saccharin and cyclamate with the respective levels of 35 mg / kg and 42.8 mg / kg. Dung-dung ice used sweetener saccharin and cyclamate with the respective levels of 59 mg / kg and 493.6 mg / kg.

Conclusions: It is advisible to the school to be more selective in choosing snacks for consumption of learners and to educate them about the sweetener and food coloring are harmful to health. And the Food and Drug Monitoring Agency (BPOM), in order to provide guidance, monitoring and periodic evaluation of the learner’s snacks to determine the use of sweeteners and synthetic dyes in the production process.

Keywords: sweeteners, dyes, learner’s snacks